Jonathon Also, i didn’t get the Bacon Taste Booster, just the cure. I assume it is fine to leave that out. Doesn’t affect the cure, just the flavor, right?
Jonathon And one more question (perhaps!)…I will be curing and smoking a previously frozen belly that I’m thawing in the fridge. Does the fact it is previously frozen affect the curing time or procedure?
Jonathon It was a hog we butchered ourselves so it hasn’t been pumped but I was wondering if the freezing effected the cell structure and its ability to take up salt. I know that brining frozen fish takes much less salt than fresh fish and wasn’t sure if this applies to pork as well. Using a standard brine on frozen salmon gives way too salty a product and I hope to avoid that on the bacon. Perhaps a rinse after injecting and holding over night is sufficient.
